I am such a weakling when it comes to cold weather. It dropped down to 65 degrees F last week in Los Angeles, and I was busting out all of the blankets to put on the couch. My feet were freezing and I was wearing ponchos in the house. My DH thought I was crazy.
Still, I’d take cold weather over scorching hot ones any day. I love staying in and cuddling with a cup of tea. Throw in a bowl of soup and I’m done for. Soup is actually one of the dishes that I feel comfortable cooking (and that’s saying a lot!). It’s lot a crockpot on the stove. Throw the ingredients together and let the soup simmer for a couple of minutes. Done.
This was a warm and hearty soup. The lemon flavor truly shines through and meshes wonderfully with the orzo and chicken. Recipe adapted from Cooking Light.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 tablespoons dried onion
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced into 1/4 inch thick
- 1 celery stalk, thinly sliced
- 4 cups water
- 4 cups (2 cans) chicken stock
- Juice of 2 lemons
- 2 teaspoons dried basil
- 2 teaspoons garlic powder
- 8 oz (1.5 cups) orzo pasta
- 2 chicken breasts, cubed
- Salt and pepper, to taste
Directions
- In a large stockpot, heat the olive oil over medium-high heat. Add the onion, garlic, carrots, and celery and cook until tender, about 5 minutes.
- Add the chicken broth, lemon juice, dried basil, and garlic powder and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes.
- Add the shredded chicken and orzo to the pot and cook for about 10 minutes, until the orzo is tender.
- Season with salt and pepper to taste before serving.
You’re ingredients and directions do not add up. Your ingredients call for basil and garlic powder – not in directions. Your directions call for lemon zest and bay leaf which are not in ingredients. Very confusing.
so sorry! fixed it.